Sunday, June 16, 2013

Ohio Berries Make Yummy Strawberry Shortcake

Happy Father's Day!

I woke up my husband. Once he rubbed the sleep from his eyes and drank his first second cup of coffee, I asked him what he wanted to do today after we went to church. He said the Ohio berries are in. Let's go get some before they're all gone. He's so funny. Like all the berries in Ohio would be gone if we didn't get them today.

After church we headed to Aufdenkamp's Farm Market just outside of Vermilion to pick some berries. However, the Fish Festival Parade was marching toward our car, so we had to make a u-turn and head to Aufdenkamp's via the back roads. Side note: The Fish Festival is held annually in June for three days Friday through Sunday - great food, lots of vendors, and games for the kiddies.

In the end we didn't pick our berries. We purchased a flat, eight quarts, of fresh just picked today strawberries. Matt decided with so many berries that we should not only bake strawberry shortcake, but also make strawberry preserves. It's father's day, and I said we would do whatever he wanted to do today. But that's a different story for a different blog post.

Once we returned home I began baking the strawberry shortcake.

I want to share the recipe for strawberry shortcake with you. I adapted it from the Magnolia Bakery cookbook. Here goes:

Ingredients for the cake:                         
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (two sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk (I used coconut milk.)
  • 1 teaspoon vanilla extract
Ingredients for cream filling:
  • 2 cups heavy cream
  • 1/4 cup confectioner's sugar
  • 2 teaspoons vanilla extract
Ingredients for berry filling:
  • 2 pints (4 cups) ripe strawberries, sliced in half
  • 2 tablespoons sugar

Preheat the oven to 350 degrees.

Grease and flour 9 1/2 x 12 baking pan.

To make the cake: 

In a small bowl, combine the self-rising flour and the all-purpose flour. Set this aside for the time being.

Using a mixer on medium speed you cream the two sticks of butter. This should take about 3 minutes. The butter will look smooth. 

Add the sugar a little at a time and beat until fluffy. This takes about 3 minutes.

Add the eggs, one at a time, beating well after each one is added.

Add the dry ingredients in three parts, alternating with the milk and vanilla extract. With each addition beat until it's incorporated. Do not overbeat.

Use your spatula to scrape down the sides of the bowl and make sure all the ingredients are well blended.

Pour the batter in the cake pan and bake for 25-30 minutes or until a cake tester inserted in the center of the cake comes out clean.

Let the cake cool for one hour.

To make the cream filling:

In a mixer, whip the heavy cream with the sugar and vanilla extract until stiff peaks form. (I only make enough whipped cream for the number of pieces of cake I'm going to be serving. The cream melts, and I don't like to refrigerate cake because it dries out.)
To make the berry filling:

Gently toss the berries with the sugar until they're evenly coated.

To assemble the cake:

Cut each person one piece of cake, about two inches by two inches. Next slice the piece of cake horizontally through the middle so that you have a top and bottom. Spread a good amount of whipped cream on the bottom piece of cake. Add some of the berries to the whipped cream. Place the top of the cake on the whipped cream and berries. Finish off with whipped cream and berries on the top of the piece of cake and serve. 


It was delicious. I hope you enjoy some fresh Ohio berries before they're all gone. Have a wonderful week.


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